Juicy chicken piccata meatballs served with a delicious buttery lemon and caper sauce... have it on the table in just 30 minutes!
This family-favourite dinner takes just 5 minutes to prepare and is simply bursting with fresh zesty flavours!
Chicken piccata meatballs are an easy family dinner that is guaranteed to be greeted with big smiles! Tender chicken meatballs are flavoured with parsley, parmesan and garlic and then served with the most delicious chicken piccata lemon caper sauce!
This is definitely a winner, winner, chicken dinner with ALL the family!
My family cannot get enough of meatballs and they're on high rotation on our weekly meal plan. From baked chicken parma balls, to Thai chicken meatballs, creamy pork meatballs to baked chicken meatballs with creamy lemon risoni, they are delicious, fuss-free dinners that are all kid-approved too!
Why You're Going To Love This Recipe
- Quick and easy dinner - this chicken meatball recipe is ready to eat in half an hour!
- Packed with flavour - the meatballs are flavoured with parmesan cheese, lemon, garlic and parsley, and the butter sauce with capers, parsley and lemon is the perfect pairing. There is SO much flavour in every bite!
- Versatile - chicken piccata meatballs are fancy enough to serve when entertaining, but simple enough to enjoy as a quick no-fuss midweek meal.
- Comfort food - serve these piccata meatballs with a spoonful of fluffy mashed potato for the most comforting meal!
- Freezer-friendly - pop leftovers in individual containers and freeze for quick and easy lunches or dinners.
What You Need
This chicken piccata meatballs recipe may sound fancy, but is made with basic, easy to find ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Chicken Meatballs
- Chicken mince - makes a great low-fat choice and an economical alternative to more expensive cuts of chicken.
- Panko crumbs - these Japanese-style breadcrumbs are often used for crunchy toppings or coating like on these panko chicken schnitzels. They are perfect for making chicken piccata meatballs with as they produce a light, rather than dense, meatball.
- Garlic - you can use fresh garlic and crush it, or store-bought jarred minced garlic.
- Parmesan cheese - this adds such a delicious flavour to the meatballs! I recommend using freshly grated parmesan cheese for the best taste and texture.
- Lemon zest - use the finely grated zest from 1 lemon.
- Parsley - I recommend using fresh parsley, however if you don't have any, then substitute with 1 teaspoon of dried parsley.
- Egg - this binds all the ingredients together and stops the meatballs from falling apart when cooking. I use large eggs, which weigh approx 55-60g (2 oz).
- Salt and pepper - to season the meatballs.
- Olive oil - for shallow frying chicken piccata meatballs.
For The Buttery Lemon Caper Sauce
- Butter - I recommend using unsalted butter in the sauce.
- Garlic - as with the meatballs you can use fresh garlic, or store-bought jarred minced garlic for convenience.
- Plain flour - also known as all-purpose flour.
- Chicken stock liquid - or make your own using 1 teaspoon of chicken stock powder to every cup of water.
- Baby capers - capers add delicious salty, tangy pops of distinctive flavour to the sauce. Use baby capers in brine.
- Lemon juice - I recommend using fresh lemon juice to make the sauce with.
- Parmesan cheese - finely grated, to serve.
- Parsley - fresh, chopped, to garnish (optional).
Equipment Required
You don't need any special equipment to make these chicken meatballs!
- Large bowl - for mixing the chicken piccata meatball mixture in.
- Large frying pan with a lid - use the same pan for frying the chicken meatballs, preparing the butter lemon sauce, and for cooking the combined sauce and meatballs.
Step By Step Instructions
It takes just 5 minutes to prepare these tender chicken meatballs and delicious lemon caper sauce! Have them on the table ready for those hungry mouths to tuck into in just 30 minutes.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Make The Meatballs
Place the chicken mince, panko crumbs, garlic, parmesan, lemon zest, parsley, egg, salt and pepper into a large bowl.
Mix all together until well combined.
Take scoops of the mixture (about a tablespoon) and roll into meatballs. Place meatballs onto a tray or plate while you roll the rest.
Heat a little of the olive oil in a large frying pan. Cook the meatballs until browned on all sides (the meatballs won't be cooked through at this stage). Remove them from the pan and set aside on a plate.
Step 2 - Make The Butter Lemon Caper Sauce
Place 1 tablespoon of the butter and the minced garlic into the frying pan, stir and cook for 30 seconds.
Sprinkle over the flour and stir constantly whilst cooking for a minute, to cook the flour.
Add a little of the chicken stock liquid and stir until it forms a paste. Repeat with the remaining stock, adding a little at a time and stirring in between each addition, until the sauce is smooth.
Add the baby capers and lemon juice.
Return the meatballs back to the pan. Stir gently, then cover with a lid.
Simmer until the meatballs are cooked through and piping hot in the centre. Stir occasionally to stop the meatballs from sticking to the bottom of the pan.
Once the meatballs are cooked, stir through the remaining butter.
Serve the chiciken piccata meatballs immediately with finely grated parmesan and chopped fresh parsley (optional).
Expert Tips
- Panko crumbs - are more flaky than regular breadcrumbs, and therefore keep the chicken meatballs lighter in texture, less dense.
- Rolling the meatballs - run your hands under the tap before rolling the meatballs, this helps prevent the chicken mince mixture from sticking to your hands.
- Gluten free - to make this dish gluten free, use gluten free breadcrumbs in the meatballs and gluten free flour to make the sauce.
- Serving - serve piccata meatballs over pasta, rice, mashed potato... anything that will soak the delicious sauce up!
- Storing - store any leftovers in an airtight container in the fridge and consume within 2 days.
FAQs
Absolutely! These chicken piccata meatballs will freeze well for up to 1 month. Thaw in the fridge overnight and reheat until piping hot throughout.
Yes! Minced turkey would be a delicious alternative to chicken in these meatballs!
Overworking the meatball mixture can result in tough meatballs. Stop mixing as soon as the ingredients are combined.
Beacause the meatballs are cooked in what's known as a piccata sauce.
A piccata sauce is essentially a fat (butter), an acid (lemon juice) and a tangy ingredient, such as from the onion family, and in this recipe, garlic and baby capers.
Related Recipes
For more quick and easy family dinners, have a look at these other family favourites:
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Chicken Piccata Meatballs
Ingredients
For The Chicken Meatballs
- 500 g chicken mince
- 50 g (¾ cup) panko crumbs
- 3 tsp minced garlic
- ⅓ cup parmesan cheese grated
- lemon zest finely grated from 1 lemon
- 2 tbs parsley fresh, chopped
- 1 egg
- salt and pepper to season
- 1 tbs olive oil for cooking
For The Buttery Lemon Caper Sauce
- 60 g (4 tbs) butter
- 3 tsp minced garlic
- 1 tbs plain flour
- 500 ml (2 cups) chicken stock liquid
- ¼ cup baby capers drained
- ¼ cup lemon juice
- ⅓ cup parmesan cheese finely grated, to serve
- parsley fresh, chopped, to serve (optional)
Instructions
Prepare The Meatballs
- Place the chicken mince, panko crumbs, garlic, parmesan, lemon zest, parsley, egg, salt and pepper into a large bowl. Mix until completely combined.
- Take scoops of mixture (approximately 1 tbs of mixture) and roll into meatballs. Place the meatballs onto the prepared tray (you should get 20-25 meatballs).
- Heat 1 tbs olive oil in a large frying pan over medium-high heat. Cook the meatballs for 5 minutes until browned on all sides (Note: the meatballs won't be cooked through at this stage). Set the meatballs aside.
Prepare The Buttery Lemon Caper Sauce
- Place 1 tbs of the butter along with the minced garlic into the frying pan and cook for 30 seconds.
- Sprinkle over the flour and cook, while stirring constantly for 1 minute.
- Add ¼ cup of the chicken stock liquid and continue to stir until it forms a paste. Repeat with the remaining stock (only adding ¼ cup at a time and stirring until the sauce is completely smooth before adding any extra stock).
- Add the meatballs back to the pan, along with the baby capers and lemon juice. Stir then cover with a lid.
- Leave to simmer for 8-10 minutes (stirring occasionally) or until the meatballs are cooked through and piping hot in the centre.
- Stir through the remaining 3 tbs of butter.
- Serve immediately with grated parmesan and chopped fresh parsley (optional).
Notes
- Panko crumbs - are more flaky than regular breadcrumbs, and therefore keep the chicken meatballs lighter in texture, less dense.
- Rolling the meatballs - run your hands under the tap before rolling the meatballs, this helps prevent the chicken mince mixture from sticking to your hands.
- Gluten free - to make this dish gluten free, use gluten free breadcrumbs in the meatballs and gluten free flour to make the sauce.
- Serving - serve piccata meatballs over pasta, rice, mashed potato... anything that will soak the delicious sauce up!
- Storing - store any leftovers in an airtight container in the fridge and consume within 2 days.
- Freezing - pop leftovers in individual containers for quick and easy lunches or dinner for up to 1 month, then reheat well before consuming.
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